Quick and Easy

Pumpkin and chickpea coconut curry pie

Put that half-jar of curry paste sitting in the fridge to good use and whip up this delicious vegetarian pie. Serve with mango chutney and steamed green beans for a warming midweek family meal
Half-jar curry paste, chickpea and pumpkin pie
4
5M
45M
50M

Ingredients

Method

1.Preheat oven to moderate, 180°C. Place a 6-cup round pie dish on an oven tray.
2.In a large saucepan, heat oil on medium. Sauté onion for 1-2 minutes until tender.
3.Add pumpkin, then reduce heat to low. Cook, covered, for 8-10 minutes until pumpkin is softened.
4.Stir in paste, then cook for 30 seconds. Add chickpeas and coconut cream. Bring to a simmer. Remove from heat. Stir spinach through. Season to taste.
5.Pour mixture into dish. Cover with pastry, pressing edges to seal. Brush with egg.
6.Using a small, sharp knife, make two slits in middle of the pastry to allow steam to escape. Bake for 20-25 minutes until pastry is puffed and golden.
7.Serve with steamed beans and mango chutney.

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